Healthy Italian Series: Eggplant Balls (Polpette di Melanzane)

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These are a great meatless option for meatballs. They can be fried or air fried. I like to serve them with sauce or even a delicious yogurt dipping sauce. Give these a try, I know you will love them!

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Polpette di Melanzane

A delicious meatless option for meatballs.
Course Appetizer, Main Course
Cuisine Italian
Keyword eggplant, meatballs, polpette di melanzane, vegetarian

Ingredients

  • 3 Large Eggplant
  • 1 Large Egg
  • 1/2 cup Grated Pecorino Romano
  • 2 tbsp Fresh Parsley, minced
  • 2 cloves Garlic, minced
  • 1/4 – 1/2 cup Plain Breadcrumbs
  • 1/2 – 1 tsp Salt to taste
  • 1/2 tsp Pepper
  • Extra Virgin Olive Oil for drizzling the baking sheet

Instructions

  • Cut the eggplant in half and placed face down on a baking sheet drizzled with olive oil. Rub the eggplant into the olive oil. Bake at 400°F for about 30 minutes or until forktender.
  • Allow the eggplant to cool before making the mix. Scoop out the pulp onto a strainer and allow all of the liquid to drain. Discard the liquid. Add the eggplant to a food processor and pulse to chop it up. Add the eggplant to a large bowl along with parsley, garlic, egg, grated cheese, salt, and pepper.
  • Add 1/4 cup of plain breadcrumbs at a time to the mix and mix until you have a thick and soft consistency. You may need to add another quarter cup or not. It depends on the consistency of the mix. **see video**
  • Using an ice cream scoop to make equal size balls, roll each ball in plain breadcrumbs, and gently form a ball. You can also flatten it out a bit for even cooking.
  • You can fry these in olive oil or air fry them for a healthier version.

Video